Ingredients:
2 sticks unsalted butter
1-1/2 cup sugar
4 large egg yolks
Juice of 1 lemon
2 teaspoons finely grated lemon peel
3/8 teaspoon lemon extract
3 cups flour
1/2 teaspoon salt
Directions:
I mix all these ingredients in a food processor and form two cylinders about 2 inches in diameter. Wrap and chill in refrigerator until firm. (I also freeze this cookie dough raw)
Preheat oven to 375 degrees. Lightly oil a cookie sheet (I use PAM) Slice dough approximately 1/8 inch wide and place 1-1/2 inches apart. Bake for 8 to 19 minutes.
Make sure they don’t brown very much.
